Rhubarb Chutney

0
Total Time
26 min
Prep
18 min
Cook
8 min
Serves
8
Difficulty
Easy
Have a hankering for a sweet yet tart accompaniment to your grilled poultry or roasted meats? This rhubarb chutney hits the mark.

Ingredients

uncooked rhubarb

1¼ pound(s), without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb)

uncooked onion(s)

cup(s), chopped

SPLENDA® Sweetener, no calorie, packets

¼ cup(s)

apple cider vinegar

3 Tbsp

jalapeño pepper(s)

1 small, seeded, minced (do not touch seeds with bare hands)

ginger root

1 tsp, freshly grated

table salt

½ tsp

cilantro

cup(s), fresh, chopped

Instructions

  1. Put rhubarb, onion, Splenda, vinegar, jalapeno, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.
  2. Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. Yields about 1/3 cup per serving.

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